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Departments: Functional Ingredients Challenge Food Industry, Elevate Need for Public Standards

Consensus on how to test and confirm health benefits is necessary to instill consumer confidence

Features: Food Companies Should Focus on GFSI Compliance While Waiting on FSMA

A tally of food recalls in the U.S. during a 12-month period offers an early view of the impact of Global Food Safety Initiative certification on food safety.

Features: Verification, Validation Key to Helping Food Companies Comply with GFSI Standards

While consumers’ desire for knowledge about the makeup of their meals grows, so does their need to be reassured about food safety measures that are implemented across the entire supply chain.

Features: Philip Nelson's Aseptic Bulk Storage Revolutionized Global Food Trade

How the “Tomato King” of Indiana changed the global food landscape.

Features: Training is Key to FSMA Compliance

Proper documentation of education efforts are as vital as the teaching.

Columns: Letter: Manage Change Well or Pay the Price

Tight change-management practices will help ensure sure footing for you and your organization.

Features: Taking Cold Pizza to the Next Level

Cryogenic freezing tunnel helps Midwestern company exceed quality expectations, improve production, and reduce costs

Features: Hans Kissle Takes Winning Approach to Food Safety

Maker of deli salads and meats earns 11th Annual Food Quality Award with teamwork, training, technology

Features: Pioneering Consumer Advocate Gave Rise to FDA

Harvey Wiley was the father of the Pure Food and Drugs Act of 1906

Features: Former NASA Food Coordinator Pioneered the HACCP System

While the rest of the world focused on the space race between Russia and the United States, Paul Lachance, PhD, an Air Force Aeromedical Laboratories biologist, worried about the safety of the food astronauts were eating during a mission.

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February/March 2015

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